Philadelphia Cream Cheese

What's This?
Serving size 4
Prep Time
Total Time


¼ cup flour½ tsp pepper4 small bone-in chicken breast (1-1/2 lb.), skin removed¼ cup KRAFT Lite Zesty Italian Dressing2 cup baby carrots1 onion, cut into wedges1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided4 oz (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed2 Tbsp chopped fresh parsley


  1. Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
  2. Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
  3. Add Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

Kraft Kitchens Tips

Makeover Savings: We've taken a family favorite and made a few changes that will result in a savings of both fat and calories. We browned the chicken in KRAFT Light Zesty Italian Dressing instead of oil; used PHILADELPHIA Neufchatel Cheese instead of whipping cream; and didn't dip the chicken in eggs before coating it with flour. All these changes will save you 50 calories and 19 g of fat per serving.

Substitute: Substitute 8 bone-in chicken thighs with skin removed for the chicken breasts.

Tags: Dinner, Chicken, Carrot, Rice

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